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The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients
The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196177/ https://ncbi.nlm.nih.gov/pubmed/34194087 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04757-z |
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